Friday, December 9, 2011

Bacon Shrimp Risotto

I'm baaacckkkkk! I'm going to try my best to post regularly but if I miss a day here and there while I adjust to motherhood please be patient with me. I'm amazed how much I missed cooking/blogging. I made dinner after he was one week old and typed up this post shortly after. I just needed a bit of a return to normalcy amongst all the newness of a newborn. It doesn't hurt that he is an amazing baby so far (knock on wood!) and is very easy going!

So onto the food! I really find risotto to be such a versatile and delicious dish. It's almost like pasta- a solid base that you can build upon. What's better than cheesy rice? Oh.. I know... cheesy rice with bacon! Yeaaah... that's better! I can't even remember when I made this because it was weeks ago, I know I was very pregnant and cursed myself for taking on a dish that took so much time, but the end results were to die for. I loved the combination of the shrimp with the cheesy rice and the contrast of the crisp salty bacon. This meal is perfect when paired with a nice green salad. You can't go wrong here!

Source: Adapted from How Sweet It Is

4 slices bacon, chopped
1 cup arborio rice
1 clove garlic
3-4 cups chicken broth, heated
6 ounces shrimp, kept warm (cooked)*
1 cup fresh shredded pecorino romano OR parmesan cheese
1 tbsp dried parsley

1-In a large skillet cook the bacon. Remove the bacon and all except about 1 tbsp of the bacon drippings.
2- Add the garlic and rice to the skillet. Stir and cook until the rice is lightly toasted. Begin adding broth to the skillet, 1 cup at a time, and heating over low/medium heat until the liquid is all absorbed, stirring frequently. Then add more broth, continuing the process until all the liquid is absorbed and the rice is cooked.
3- Remove the rice from the heat, stir in the cheese and parsley. Season with salt and pepper. Mix in the cook shrimped and half the bacon.
4- Top the risotto with the remaining bacon when serving.

*I cooked my shrimp in the bacon drippings after seasoning them with garlic powder/onion powder/salt/ and pepper. I then removed the shrimp and drained the bacon with the exception of 1 tbsp as stated in step 1. You can also use precooked shrimp if you desire, in that case just add them warm.

1 comment:

  1. I made this the other night (with asiago, since that's all I had) and we devoured it. I also cooked my shrimp in the bacon drippings. Thanks for the great recipe, you can never have too many risotto recipes!